🇪🇸 Spain · Food
Escalivada (Grilled Vegetables)
By eatmundo · July 7, 2026
Escalivada is a vibrant and flavorful Catalan dish of roasted or grilled vegetables, typically eggplant, bell peppers, onions, and tomatoes. The vegetables are cooked until tender and smoky, then peeled, seeded, and dressed with generous olive oil, garlic, and salt. It's a versatile dish, perfect as a tapa, side, or even a light main course, showcasing the simplicity and freshness of Mediterranean produce.
Ingredients
check them off as you prepareHow to Make It
- 1
Preheat your oven to 200°C (400°F) or prepare a charcoal grill for medium-high heat. Wash the eggplant, red peppers, onion, and tomatoes thoroughly. You can leave the stems on the peppers and eggplants for easier handling during roasting.
- 2
Place the whole vegetables (eggplant, red peppers, onion, tomatoes) on a baking sheet lined with parchment paper or directly on the grill grates. Drizzle lightly with olive oil. Roast in the oven for 40-50 minutes, or grill for 30-40 minutes, turning occasionally, until the skins are charred and blistered, and the vegetables are very tender. The onion and tomatoes might cook faster; remove them when tender.
- 3
Once cooked, immediately transfer the hot peppers and eggplants to a bowl and cover tightly with plastic wrap or a lid. Let them steam for 15-20 minutes; this makes the skins much easier to peel. The onion and tomatoes don't need to steam.
- 4
Once cooled enough to handle, peel the charred skins from the peppers and eggplants. Carefully remove the core and seeds from the peppers. Slice the eggplant, peppers, and onion into long, thick strips. Peel the tomatoes and roughly chop them.
- 5
Arrange the peeled and sliced vegetables attractively on a serving platter. Evenly distribute the thinly sliced garlic over the vegetables. Drizzle generously with 60ml of good quality extra virgin olive oil. The oil is key to the dish's flavor and texture, so don't be shy!
- 6
Season generously with salt and freshly ground black pepper. If desired, sprinkle with a tablespoon of red wine vinegar for a touch of acidity and a tablespoon of fresh chopped parsley for freshness. Let it sit for at least 30 minutes at room temperature for the flavors to meld beautifully.
- 7
Serve Escalivada at room temperature. It's wonderful on its own, as a side dish to grilled meat or fish, or piled onto crusty bread for a delicious tapa. This dish embodies rustic elegance and the vibrant flavors of the Spanish countryside.
Frequently Asked Questions
What's the best way to grill the vegetables for authentic Escalivada, and how do I know they're done?+
Grill whole or halved vegetables directly over high heat until the skins are thoroughly charred and blistered, and the flesh is very tender when pierced. This ensures a smoky flavor and easy peeling.
Should I peel the vegetables before or after grilling them for Escalivada?+
Always peel the vegetables after grilling. The charred skin adds flavor during cooking and protects the flesh, making it easier to remove once softened.
I don't have an outdoor grill. Can I still make Escalivada, and what's the best alternative method?+
Yes, you can achieve similar results by roasting the vegetables in a hot oven (around 200°C/400°F) or under a broiler until their skins are blackened and they are very tender.
How can I maximize the flavor of my Escalivada, and should it be served warm or cold?+
For best flavor, dress the warm peeled vegetables with olive oil, red wine vinegar, salt, pepper, and fresh parsley, then allow them to marinate for at least 30 minutes. Escalivada is traditionally served at room temperature or slightly warm, allowing the flavors to meld beautifully.
Mundo Match
Dishes across the world that share Escalivada (Grilled Vegetables)'s core ingredients.
